Directions

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  1. Place all the dough ingredients into a bowl: 2 cups flour, 1¼ tsp yeast, ⅛ cup sugar, 2 tbsp softened butter, ½ tsp salt, 1 egg, and ½ cup warm milk.
  2. Either using a stand mixer (with the dough hook attachment) or by hand, knead the dough for 6-8 minutes. The dough should be smooth. If it’s a bit sticky, that’s fine.
  3. Cover the bowl with a tea towel and place in a warm place to proof (about an hour or more) until the dough has doubled in size.
  4. Pre-heat the oven to 180C.
  5. Lightly flour your countertop and roll out the dough into a rectangle (about 1/4″ thick).
  6. Spread 2 tbsp of softened butter evenly on the dough.
  7. In a small bowl mix together the cinnamon and brown sugar. Sprinkle evenly on the dough and press gently to make it stick.
  8. Dust 1 tbsp flour over the filling. This will help absorb any extra moisture from the sugar as the rolls are baking.
  9. From the wider end of the rectangle, carefully roll the dough like a swiss roll. Try to keep it as tight as possible.
  10. Cut into roughly 1.5-2″ thick slices. I use a thread to cut it rather than a knife. It helps retain the round shape of the roll.
  11. Bake for 10-15 mins until lightly golden.
  12. While the rolls are baking, prepare the icing by beating together icing sugar, 2 tbsp butter, cream cheese, vanilla, and a pinch of salt for a few minutes (until fluffy).
  13. When the rolls are ready, spread the icing on top and serve while still warm.